If your whipping cream is high in butterfat (40 %) or ultra pasteurized, then you may not need to stabilize it, but we prefer to add in that extra insurance when making specialty desserts and stacked and rolled cakes. Gelatin gives it a firm, mouse-like texture, which I like, and it does not weep (bleed water) after awhile. You can frost your cake a day ahead, but it must be refrigerated. You can use cornstarch to stabilize whipped cream, but we found it is not as reliable as gelatin. We developed a new method on how to prevent little gelatin clumps from forming when adding it to the whipping cream during mixing, a common problem. Whipped cream tends to color to pastels only. FROSTING, ICING, ETC RECIPE HELP